has anyone tried slicing into the meat, or even cutting all the way through between ribs to get more rub penetration. im thinking this idea would create more bark....any thoughts
I have had ribs that were prepared this way and I did not think it was a good idea. Seemed like it was really dry. Ribs are so thin in section, I think you get more than enough penetration of flavor and smoke.
I also think that you would loose a lot a your moisture from your ribs if you make cuts between them. Its just not necessary. If I am trying to cook more racks than normal, I hove been known to stack them up, then rotate the bottom rack to the top every 45 minutes or so. When I have done this, I put them in with the curve of the ribs up. I have always had puddles of juices lying in the ribs, just keeping them moist. eace:
wow! now thats the best idea ANYone has come up with!:clap2: did that idea just come up natually, or did you have to think about it? you are so cool :thumb::clap2: